Determination of Vitamin B6 in Cooked Sausages

A reverse-phase high-performance liquid chromatography (HPLC) method has been described for the determination of various active forms of vitamin B6 in meat products. Different extracting agents were tested to solubilize fully the analyte for quantification. The best data were obtained by extracting...

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Veröffentlicht in:	Journal of agricultural and food chemistry 2001-01, Vol.49 (1), p.38-41
Hauptverfasser:	Valls, Felicidad, Sancho, M. Teresa, Fernández-Muiño, Miguel A, Checa, Martín A
Format:	Artikel
Sprache:	eng
Schlagworte:	Biological and medical sciences Catering and ready-to-eat meal industries Food industries Fundamental and applied biological sciences. Psychology
Online-Zugang:	Volltext
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